Gouda Soup Recipe

Introduction

This Gouda Soup is a rich and creamy delight, perfectly balanced with smoky roasted red peppers and the deep flavors of aged Gouda cheese. It’s a comforting bowl that’s ideal for chilly days or whenever you crave a cheesy, flavorful soup.

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• ½ teaspoon black pepper
• 2 cups (8 oz) aged Gouda cheese, shredded
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil leaves

Instructions

1. Step 1: Preheat your oven’s broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
2. Step 2: Wash and dry the red bell peppers, then rub them with olive oil and sprinkle with kosher salt. Place the peppers directly on the foil-lined baking sheet.
3. Step 3: Broil the peppers for 12 to 15 minutes, turning them every 4 minutes with tongs. Aim for completely blackened and blistered skins; the char adds a smoky flavor.
4. Step 4: Transfer the charred peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins.
5. Step 5: Once cool enough to handle, peel off the skins with your fingers, remove stems and seeds, and roughly chop the peppers. Do not rinse to preserve the smoky flavor.
6. Step 6: In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
7. Step 7: Stir in the minced garlic and cook for another minute until fragrant.
8. Step 8: Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes without browning.
9. Step 9: Gradually whisk in the broth to avoid lumps, then add the chopped roasted peppers, smoked paprika, thyme, and black pepper.
10. Step 10: Bring the mixture to a simmer and cook for 15 minutes to meld the flavors.
11. Step 11: Using an immersion blender or regular blender in batches, puree the soup until smooth.
12. Step 12: Return the soup to low heat and stir in the shredded Gouda cheese until melted and fully incorporated.
13. Step 13: If desired, stir in the heavy cream for extra richness.
14. Step 14: Taste and adjust seasoning if necessary. Garnish with fresh basil leaves before serving.

Tips & Variations

• To make the soup vegetarian, use vegetable broth instead of chicken broth.
• For a spicier kick, add a pinch of cayenne pepper or red chili flakes when adding the smoked paprika.
• If you don’t have fresh thyme, substitute with 1 teaspoon dried thyme.
• Use a good-quality aged Gouda for the best flavor and smooth melting.
• Serve with crusty bread or grilled cheese sandwiches for a satisfying meal.

Storage

Store leftover Gouda Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Gouda?

Yes, you can substitute Gouda with other melting cheeses like cheddar or fontina, but keep in mind the flavor profile will change slightly. Aged cheeses add more depth and creaminess to the soup.

Do I have to peel the roasted peppers?

Peeling the roasted peppers is highly recommended because the charred skins can be tough and bitter. Steaming them after roasting makes peeling easier and ensures a smooth, smoky soup.

Gouda Soup Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This rich and creamy Gouda Soup features smoky roasted red bell peppers blended into a flavorful broth, enhanced with aged Gouda cheese and a touch of cream. It’s a comforting and elegant soup perfect for cozy dinners or entertaining guests.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Roasted Peppers

• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt

For the Soup Base

• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• ½ teaspoon black pepper

For Finishing

• 2 cups (8 oz) aged Gouda cheese, shredded
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil leaves

Instructions

1. Broil the Peppers: Preheat your oven’s broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup. Rub the cleaned red bell peppers with olive oil and sprinkle with kosher salt. Place them directly onto the foil-lined baking sheet and broil for 12-15 minutes, turning every 4 minutes until the skins are completely blackened and blistered to achieve a smoky flavor.
2. Steam and Peel Peppers: Transfer the charred peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen their skins. Once cool enough to handle, peel off the blackened skins, remove the stems and seeds, and roughly chop the peppers. Avoid rinsing to retain the roasted flavor.
3. Sauté Aromatics: In a large pot, melt unsalted butter over medium heat. Add the diced yellow onion and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
4. Make the Roux: Sprinkle all-purpose flour over the sautéed onions and garlic, stirring constantly to combine and cook the flour for 2 minutes. This creates a roux that will thicken the soup.
5. Add Broth and Seasonings: Gradually whisk in the chicken or vegetable broth to avoid lumps. Stir in smoked paprika, fresh thyme leaves, and black pepper. Bring the mixture to a simmer.
6. Incorporate Roasted Peppers: Add the chopped roasted peppers to the pot. Let the soup simmer gently for 10-15 minutes to marry the flavors.
7. Blend the Soup (Optional): For a smooth consistency, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until smooth, then return to the pot.
8. Add Cheese and Cream: Reduce heat to low and stir in the shredded aged Gouda cheese until melted and fully incorporated. Stir in the heavy cream if using, to enrich the texture and flavor.
9. Finish and Serve: Adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy the creamy, smoky Gouda soup.

Notes

• Use chicken broth for a richer flavor or vegetable broth for a vegetarian option.
• The heavy cream is optional; it adds extra creaminess but can be omitted for a lighter soup.
• Be careful when handling roasted peppers as the juices can irritate skin and eyes.
• For a vegan version, substitute butter with olive oil, use vegetable broth, and replace Gouda with a plant-based cheese alternative.
• This soup pairs well with crusty bread or a light salad for a complete meal.

Keywords: Gouda Soup, roasted pepper soup, creamy soup, cheesy soup, comfort food